A few pokes and several peeks around here, and it’s obvious we’re not all gluten-free nor sugar-free. Most of the recipes here are healthy(ish) and clean(ish)…but a smattering of ’em are downright indulgent. 😇
That said, I’ve got friends who are gluten-free and who have kicked sugar to the curb. I still want to love on them with baking. That’s how this Gluten-Free Banana Bread was born. It’s sweetened only with bananas, blueberries, and honey. It’s made with coconut oil instead of dairy.
The most glorious part of this bread is how ridiculously easy and yummy it is…
After tinkering and toying with this recipe, we’ve nailed down the yum factor. The entire family was surprised at how moist and flavorful this banana bread was; not at tad nor teensy bit dry.
This Gluten-Free Banana Bread is chock full of hearty oats, giving it a satisfying texture. It’s sweetened just enough with fruit and honey.
Marvelous for breakfast, snack, or super-healthy dessert.
Here’s to all the healthy recipes that pack a delicious punch.
Gluten-Free Banana Bread with Coconut Oil
With this Gluten-Free Banana Bread, you truly have it all: no refined sugars, no dairy, and clean-eating yum. You won’t miss a beat of flavor. It’s superbly delicious and surprisingly moist!
- 2 1/2 cups GF, old fashioned rolled oats
- 2 cups very ripe, mashed bananas
- 1/2 cup pure honey
- 1/3 cup liquid (melted) coconut oil, plus more for pan
- 1 1/2 TB vinegar
- 2 tsp ground cinnamon
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp table salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 2/3 cup dried, unsweetened blueberries (or other dried fruit)
- Preheat oven to 350F, with rack on lower middle position. Grease the bottom and sides of a 9×5 loaf pan. Set aside.
- Blend oats in blender until it becomes oat flour. It should be like powder. Add all remaining ingredients, except for dried blueberries. Blend briefly just until mixture is smooth; don’t over blend. Transfer batter to a bowl and use rubber spatula to fold in dried berries. Transfer into greased pan, evenly spreading out the top. Bake 40-45 min or just until toothpick inserted in center comes out almost clean, with a few tender crumbs attached. Don’t over-bake to avoid dryness.
- Let cool in pan completely before serving.
* To be sure this recipe is gluten-free, double check that baking powder, baking soda, etc. are labeled GF.
* For easy removal from pan, wait until bread is completely cooled. Use thin sharp knife to carefully separate bread from edges of pan. Invert over a serving plate and give the bottom of pan a few strong pats. Bread should pop right out.
- Category: breakfast, brunch, snack
Source: Chew Out Loud
Gluten-free should always taste this good: